Maple Pumpkin Spice Bread

Pure maple syrup adds bold, robust flavor to a late-fall quick bread.

Directions

1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Whisk together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl.

2. Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with spatula;add hazelnuts. Pour into prepared loaf pan. Bake 40 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes, then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.

ingredient list

Makes 1 loaf (12 slices)

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 Tbs. ground cinnamon
• 2 tsp. ground ginger
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1 cup pure maple syrup
• 1/2 cup grape seed or canola oil
• 2 large eggs
• 1 cup pumpkin purée
• 1 tsp. vanilla extract
• 1/2 cup chopped hazelnuts

Vegetarian Times Issue: November 1, 2009 p.42